Bobby Flays Fish and Chips Recipe

Name: Bobby Flays Fish and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: Canola or peanut oil; 3 large Idaho potatoes, peeled, cut into 1/4-inch-thick fries, and soaked in cold water; 3 cups rice flour; Kosher salt and freshly ground black pepper; 2 tablespoons plus 1 teaspoon ancho chile powder; 2 1/2 pounds fresh cod, cut into 8 pieces; 1/4 cup chopped fresh cilantro leaves; Lemon-Habanero Tartar Sauce (recipe follows); Serrano Vinegar (recipe follows); 3 cups fresh lemon juice; 2 tablespoons honey; 1 1/2 cups mayonnaise; 3 anchovy fillets in oil, patted dry and chopped; 1 habanero chile, chopped; 6 cornichons, finely diced; 2 tablespoons brined capers, drained; Kosher salt and freshly ground black pepper; 2 cups white wine vinegar; 8 serrano chiles, pricked with a fork; 1 tablespoon kosher salt

Servings: persons

Canola or peanut oil
3 large Idaho potatoes, peeled, cut into 1/4-inch-thick fries, and soaked in cold water
3 cups rice flour
Kosher salt and freshly ground black pepper
2 tablespoons plus 1 teaspoon ancho chile powder
2 1/2 pounds fresh cod, cut into 8 pieces
1/4 cup chopped fresh cilantro leaves
Lemon-Habanero Tartar Sauce (recipe follows)
Serrano Vinegar (recipe follows)
3 cups fresh lemon juice
2 tablespoons honey
1 1/2 cups mayonnaise
3 anchovy fillets in oil, patted dry and chopped
1 habanero chile, chopped
6 cornichons, finely diced
2 tablespoons brined capers, drained
Kosher salt and freshly ground black pepper
2 cups white wine vinegar
8 serrano chiles, pricked with a fork
1 tablespoon kosher salt

1
Preheat the oven to 325F.
2
Fill a deep-fryer or a deep pot halfway with oil, and preheat to 325F.
3
Drain the fries in batches on paper towels.
4
Fry each batch until a pale blond color, 3 to 4 minutes, and remove to a baking sheet lined with paper towels.
5
Raise the oil temperature to 365F.
6
Whisk 2 cups of the rice flour with 1 cup cold water in a medium bowl, and season with salt, pepper, and the 1 teaspoon ancho chile powder.
7
Put the remaining 1 cup flour on a large plate and season with salt and pepper.
8
Season the fish fillets on each side with salt and pepper, and lightly dredge them in the seasoned flour, tapping off any excess.
9
Working in batches, dip the fish in the batter and fry until golden brown on both sides and just cooked through, about 5 minutes total.
10
Remove the fish with a slotted spoon to a plate lined with paper towels.
11
Then transfer to a baking sheet and keep warm in the oven until ready to serve.
12
Raise the oil temperature to 375F.
13
Combine the remaining 2 tablespoons ancho chile powder with 1 tablespoon salt in a small bowl.
14
Fry the potatoes again, in batches, until golden brown, 3 to 4 minutes.
15
Remove to a baking sheet lined with paper towels, and season with the chile mixture and the cilantro.
16
Serve the fish and chips in baskets, with the tartar sauce and vinegar on the side.
17
Bring the lemon juice to a boil in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, about 20 minutes.
18
Whisk in the honey and let cool.
19
Combine the reduced lemon juice, mayonnaise, anchovies, and habanero in a food processor and process until smooth.
20
Scrape the mixture into a medium bowl, and stir in the cornichons and capers.
21
Season with salt and pepper.
22
Cover and refrigerate for at least 1 hour before serving.
23
Bring the vinegar to a simmer in a small saucepan.
24
Add the chiles and salt, remove from the heat, and transfer to a glass bottle or jar.
25
Let sit at room temperature for 8 hours before refrigerating.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Canola or peanut oil, 3 large Idaho potatoes, peeled, cut into 1/4-inch-thick fries, and soaked in cold water, 3 cups rice flour, Kosher salt and freshly ground black pepper, and more.

Yes, Bobby Flays Fish and Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bobby Flays Fish and Chips

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